Two-Grain Pancakes Reviews

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians.

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1 fork seems harsh to me, but Epicurious says that signifies "okay", which is how I feel about these. I much prefer Epi's Whole Wheat Pancakes w Blackberry Syrup, which also use whole wheat flour and cornmeal. Those require buttermilk, which I never have, but I just sub in milk mixed with plain yogurt. These, made as written, were quite flavorless in my book, even with syrup and blueberries. And I'm a big whole grains fan, I find I can enjoy many other versions plain.

I think you need a taste for whole grains to enjoy these! I happen to love them. I use polenta because I like the crunch from the coarse corn meal. I also use different flours such as almond meal and rice flour instead of the white and whole wheat. This is a nice basic recipe that lends itself well to substitutions. (I also add extra sugar.)

This is a great recipe! I make it quite often, using oats as suggested below. Yum! I also thought that the recipe as-is was a bit salty, so I cut the salt in half and it is perfect. I'll have to try it next time with brown sugar and/or vanilla. Sounds good!

These pancakes were fantastic - light, fluffy flavourable. I had to make a few substitutions (semolina instead of cornmeal and plain rice milk instead of regular milk) - perhaps that's what made them great!

I was looking for a more healthy version of pancakes when i came across this recipe. I thought it was dense but tasted great. One small change, i added a touch of vanilla extract to it. I will definitely make these again.